Chicken and Gnocchi Soup

Name: Chicken and Gnocchi Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 lices Bacon; 3 tablespoons unsalted butter; 1 sweet onion; 3 carrots; 2 ribs celery; 3 cloves garlic; 2 teaspoons Italian seasoning; ¼ cup all-purpose flour; ⅓ cup dry white wine; 4 cups chicken stock; 1 bay leaf; Kosher salt and freshly ground black pepper; 3 cups leftover shredded rotisserie chicken; 1 (9-ounce) package gnocchi; 3 cups chopped baby spinach; ¼ cup heavy cream; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Course
Main Course, Soup

Chicken and Gnocchi Soup

Iris Warren

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With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

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Ingredients

Servings

4 lices Bacon diced
3 tablespoons unsalted butter
1 sweet onion diced
3 carrots peeled and sliced
2 ribs celery diced
3 cloves garlic minced
2 teaspoons Italian seasoning
¼ cup all-purpose flour
⅓ cup dry white wine
4 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper to taste
3 cups leftover shredded rotisserie chicken
1 (9-ounce) package gnocchi
3 cups chopped baby spinach
¼ cup heavy cream
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves

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Instructions

Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.